Grilled Tandoori Chicken (Print Version)
Tender chicken marinated in spiced yogurt, grilled until smoky and charred. A classic Indian dish.
# What You'll Need:
→ Chicken
01 - 4 bone-in, skinless chicken thighs (about 1.5 lbs)
→ Marinade
02 - 1 cup plain Greek yogurt
03 - 2 tablespoons lemon juice
04 - 2 tablespoons vegetable oil
05 - 3 cloves garlic, minced
06 - 1½-inch piece fresh ginger, grated
07 - 2 teaspoons ground cumin
08 - 2 teaspoons ground coriander
09 - 1½ teaspoons paprika
10 - 1 teaspoon ground turmeric
11 - 1 teaspoon garam masala
12 - 1 teaspoon cayenne pepper
13 - 1½ teaspoons salt
→ Garnish
14 - Lemon wedges
15 - Fresh cilantro, chopped
# How to Make It:
01 - Using a sharp knife, make shallow cuts in the chicken thighs to help the marinade penetrate deeply into the meat.
02 - In a large bowl, whisk together Greek yogurt, lemon juice, vegetable oil, minced garlic, grated ginger, ground cumin, coriander, paprika, turmeric, garam masala, cayenne pepper, and salt until fully combined.
03 - Add chicken thighs to the bowl and coat thoroughly with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor penetration.
04 - Preheat grill to medium-high heat (approximately 400°F). Lightly oil the grates to prevent the chicken from sticking during cooking.
05 - Remove chicken from marinade, allowing excess to drip off. Place on the preheated grill and cook for 6–8 minutes per side, until nicely charred at the edges and internal temperature reaches 165°F.
06 - Transfer grilled chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute throughout the meat.
07 - Arrange chicken on a serving platter and garnish with fresh lemon wedges and chopped cilantro. Serve immediately while hot.
# Expert Advice:
01 -
- The yogurt marinade makes the chicken impossibly tender while infusing every bite with deep spice flavors
- Grilling creates those gorgeous charred edges that taste like a restaurant-quality tandoor without needing special equipment
02 -
- Pat the chicken very dry before scoring it, because wet meat creates steam instead of that desirable sear and char
- Let the grill grates get properly hot before adding the chicken, or youll end up with stuck meat instead of gorgeous grill marks
03 -
- If using boneless chicken breast, reduce grilling time to 4 to 5 minutes per side and pound it slightly to even thickness for consistent cooking
- Make a double batch of the dry spice mix and store it in a jar for instant tandoori chicken whenever the craving strikes